1996: Started as Executive Chef

At the chef exchange competition between Taiwan and Taiwan, Master Huang from Foshan twitched his lips when he saw Chen Zhihu standing next to him.

When the head of new fusion cuisine is reborn, he returns to the 1990s. Chen Zhihu, the leader of new fusion cuisine, was reborn and returned to an era of scarcity. Looking at the dilapidated rental house and the IOU on the table, he went out to find a job. A chef with unique skills, with a cooking concept that is forty years ahead of the times, returns to the era of "just eat enough". Will this be a dimensionality reduction attack or will it have nowhere to go? The author is obviously knowledgeable. The descriptions of cooking techniques and cuisine characteristics in the book are solid and professional, making people who know how to eat smile knowingly, and people who don't know how to eat can also feel the refreshing feeling brought by delicious food. Food + era + workplace, a good meal with a good book, it's worth a try.

It's a very interesting cook's book. It's very well written so far. If you keep going at this pace, it will be a guaranteed high-quality book. It's worth recommending.

In the past, food articles generally talked about how a dish tastes good, or how to make it delicious based on the characteristics of a certain cuisine. This article focuses on entertaining, how to prepare dishes for entertaining, and how to pair a table of dishes to meet specific and fixed needs. It's a bit like treating guests to practice choosing dishes. For those who are not very good at choosing dishes when treating guests, you can learn how to do it.